12 easy delicious vegan desserts

As a vegan, I know the struggle is real. It’s not easy to find good dessert recipes that are also vegan and gluten-free, but I’ve come up with 12 easy desserts that anyone can make at home! You’ll never have to go without dessert again, even if you’re following a special diet.

Chocolate Fudge Cake

This cake is the perfect treat for any chocolate lover. The vegan chocolate cake recipe is rich, moist, and delicious. The fudge sauce and frosting add the ideal amount of sweetness to this decadent dessert.

You can serve it with peanut butter cups for a fun twist!

Vegan Gluten-Free Chocolate Cake

This vegan, gluten-free chocolate cake is perfect for those who want to indulge without feeling guilty. The fluffy, moist cake is made from a combination of gluten-free flour, cocoa powder, and vegan butter. The frosting adds just the right amount of sweetness to this decadent dessert!


Six tablespoons of coconut oil (melted)

1 cup maple syrup or agave nectar

Vegan Gluten-Free Apple Spice Cake

This vegan, gluten-free apple spice cake is a delicious dessert that’s easy to make. It’s made with apples, cinnamon, nutmeg, and a vegan vanilla frosting.

The vegan apple spice cake is dairy-free and gluten-free, so it’s perfect for anyone with food allergies or dietary restrictions. This recipe makes one 9×5 loaf pan or two 8×8 pans (for mini cakes). To make this into an apple pie filling, add some extra spices like cardamom or allspice, along with raisins if desired!

Banana Cake with Chocolate Ganache

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • Two tablespoons ground flaxseed (optional)
  • 1 cup mashed ripe banana, about two large bananas, or 3 cups very ripe frozen sliced bananas that have been thawed in the refrigerator overnight
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil or melted coconut oil
  • Preheat oven to 350 degrees F and grease an 8×8 baking pan with nonstick spray. In a large bowl, combine flour and baking powder; whisk together until combined. Add salt and ground flaxseed if using mashed banana(s), sugar, and canola oil or coconut oil; stir until just combined – don’t overmix! Spread batter evenly into the prepared pan using a spatula sprayed with nonstick spray to prevent sticking (this will help minimize crumbling). Bake for 20 minutes; allow to cool completely before frosting the cake.*

Vegan Coconut Cream Pie with Chocolate Graham Cracker Crust and Coconut Whipped Cream Topping

For the crust:

1/2 cup vegan butter (like Earth Balance), melted

1/2 cup coconut sugar or brown sugar if you don’t have access to coconut sugar

1/4 teaspoon sea salt

In a small bowl, combine all ingredients until they form a loose dough. Press into an 8-inch pie plate and freeze for 15 minutes before baking at 350 degrees Fahrenheit for about 10 minutes, until golden brown on top.

For the filling: 1 can full-fat coconut milk – refrigerated overnight two tablespoons maple syrup two tablespoons cornstarch one teaspoon vanilla extract A pinch of salt Topping: 1 cup heavy cream – chilled overnight one tablespoon powdered sugar Toppings like fresh berries or chocolate shavings (optional)

Vanilla Bean Cheesecake

  • 1/2 cup raw cashews, soaked in water for 4 hours or more (soak them overnight)
  • 1/2 cup coconut cream or full-fat coconut milk
  • 1/3 cup maple syrup (or use any sweetener you’d like)
  • 1 tsp vanilla bean paste or scraped seeds from 1 vanilla bean pod (or use regular extract if you don’t want to use the seeds)

Raw Almond Butter Pumpkin Pie Bars (No-Bake!)

This recipe is super easy to make and requires no baking. A food processor can blend the pumpkin, almond butter, and maple syrup until smooth. Then add coconut oil and vanilla extract. Pour this mixture into a pan and top it with pecans, walnuts (or whatever nut you prefer). Let sit at room temperature for an hour before refrigerating for another hour or two so it sets up properly!

Pumpkin Pie Ice Cream Sandwiches with Dark Chocolate Ganache and Salted Caramel. (Dairy Free)

You’ll need the following:

  • High-quality vegan ice cream
  • Good quality dark chocolate (we like these)
  • Good quality caramel sauce (we want this one)

Raw Peanut Butter Cups with Sea Salt. (Vegan, Dairy Free, Gluten Free)

  • 1/2 cup peanut butter
  • 1/4 cup coconut oil, melted and cooled (or unrefined virgin coconut oil)
  • 1/4 cup maple syrup or agave nectar (if you want to make this vegan-friendly, use brown rice syrup or coconut nectar)
  • Two tablespoons cacao powder or cocoa powder (the raw cacao has more nutrients than regular cocoa)
  • Sea salt for sprinkling on top of each one. You can also use another sweetener like vanilla extract if you don’t have any sea salt around!

Dairy-Free, Vegan Chocolate Mousse Pie in a Cucumber Boat. (Gluten Free)

This pie is one of the most decadent and delicious desserts I’ve ever made. It’s also straightforward to make, so you’ll be able to whip it up in no time!

  • 1/2 cup vegan chocolate chips or carob powder
  • 1/2 cup coconut cream or full-fat coconut milk (refrigerated)
  • 1/4 cup maple syrup or agave nectar

Coconut Milk Ice Cream (Vegan) – No Churn! 4 Flavors Included!

This is the perfect vegan dessert recipe when you want something sweet and creamy but doesn’t have any cream or eggs on hand. It’s also straightforward to make! All you need is a can of whole-fat coconut milk, some sweetener (like maple syrup or agave), vanilla extract, and some fresh fruit if you want to add it.

The best part about this ice cream is that it doesn’t require an ice cream maker–all you have to do is whisk together all of your ingredients in a bowl until they’re well combined! Then pour them into an airtight container and freeze until solidified (about 4 hours). Once frozen, thoroughly scoop out servings as needed with an ice cream scooper (or use whatever spoon works best for scooping!).

Cookie Dough Bites – No Bake + VEGAN – The Healthy Maven Section: Chocolate Macarons {Vegan} – The Healthy Maven Section: Easy Vegan Coconut Whipped Cream!

You can make your easy vegan coconut whipped cream! It’s rich, creamy, and so delicious.

This recipe is super simple to make and only requires a few ingredients. You will need the following:

One can of whole-fat coconut milk ( or 2 cups if you want more than 1 cup whipped)

Two tablespoons powdered sugar

Directions: In a large bowl, whisk together the coconut milk, powdered sugar, and vanilla extract until well combined, and no lumps remain. Transfer the mixture into an airtight container with a lid lined with parchment paper or plastic wrap (I recommend using parchment paper). Make sure to press out any air bubbles before sealing it shut with its lid tightly secured in place. Place in refrigerator overnight so that the water from inside hardens up again, giving you thicker, creamier consistency when ready to use later on!


We hope you’ve enjoyed this list of vegan desserts! If you have any other favorites, please share them in the comments below.

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